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1. Put the potatoes into a roasting tin and add the thyme, 3 tbsp olive oil and seasoning. Turn over with your hands to make sure they are well coated. Put the onions, pears and chops on top, season and add another 2 tbsp oil, then turn them over too, making sure they're well seasoned and coated in fat.
2. Heat the oven to 200C/fan 180C/gas 6, put in the tin and roast for 15 minutes. Turn the chops over, turn the pears cut-side up and sprinkle with a little sugar. Reduce the heat to 190C/fan 170C/gas 5 and roast for another 30-40 minutes.
3. While the chops are roasting, mash the butter and roquefort together. Chill in the freezer (this just cools it more quickly) until it's firm enough to handle, then shape it into a sausage, wrap in clingfilm and leave to firm up in the fridge. When the chops are cooked and the potatoes tender, serve with rounds of roquefort butter all over the top, just as they are melting.

Per serving

903 kcalories, protein 40.7g, carbohydrate 53.5g, fat 59.9 g, saturated fat 23.3g, fibre 6.3g, salt 1.16 g

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Ingredients

• 500g waxy potatoes , thinly sliced
• 8 sprigs thyme
• 5 tbsp olive oil
• 2 red onions , cut into wedges
• 6 pears , slim ones, such as Conference, halved and cored
• 4 pork chops , large ones, about 235g each
• 3 tbsp soft dark brown sugar
• 75g butter , at room temperature
• 50g Roquefort , crumbled

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 10 minutes

Ingredients

• 500g waxy potatoes , thinly sliced
• 8 sprigs thyme
• 5 tbsp olive oil
• 2 red onions , cut into wedges
• 6 pears , slim ones, such as Conference, halved and cored
• 4 pork chops , large ones, about 235g each
• 3 tbsp soft dark brown sugar
• 75g butter , at room temperature
• 50g Roquefort , crumbled

Per serving

903 kcalories, protein 40.7g, carbohydrate 53.5g, fat 59.9 g, saturated fat 23.3g, fibre 6.3g, salt 1.16 g

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